Strawberry Shortcake with Almond Flour Biscuits
It’s time for a very berry summer dessert! This delicious version of strawberry shortcake is made up of almond flour biscuits, mascerated strawberries and coconut whipped cream. It’s uniquely flavored and uber delicious. I just know you’ll love it!
Here’s how to make the biscuits: Whisk together an egg and plain Greek yogurt. Add almond flour, baking powder and a pinch of salt and mix until a biscuit-like dough forms. Use two spoons or a cookie scoop to make 6 dollops of the dough onto a parchment paper-lined baking sheet. Bake 15-17 minutes at 350 degrees or until the biscuits are lightly browned. (P.S. you can use these biscuits for other recipes or to eat as-is!)
Here’s how to make the strawberries: Grab a pound of strawberries, hull them and chop them into quarters. Toss them in a bowl with a little bit of sugar and fresh lemon juice and use a fork to lightly mash them until they become juicy. Try not to eat them straight from the bowl, I dare ya’!
Here’s how to make the whipped cream: Place a can of full fat coconut milk in the fridge overnight. Open the can and spoon the coconut cream from the can into a bowl. Use a hand mixer to beat the cream until it’s light and fluffy. Add a little powdered sugar and vanilla extract and beat until smooth. (P.S. you can use the liquid in the can of coconut milk for another recipe.)
Assemble the shortcake: Cut the biscuits in half and top the bottom half with a giant scoop of mascerated strawberries and coconut whipped cream and throw the top half on each. Voila! You’re ready to shortcake.
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Strawberry Shortcake with Almond Flour Biscuits
- Prep Time: 20-25 mins
- Cook Time: 15-17 mins
- Total Time: 35-42 mins
- Yield: Serves 6 1x
- Category: Dessert
- Method: No-Cook, Baking
- Cuisine: American
Description
Strawberry shortcake made with almond flour biscuits, mascerated strawberries and coconut whipped cream.
Ingredients
Biscuits:
- 1 large egg
- ¼ cup plain Greek yogurt
- 1 cup almond flour
- 2 teaspoons baking powder
- Pinch kosher or sea salt
Strawberries:
- 1-pound fresh strawberries, hulled and quartered
- 4 tablespoons granulated sugar
- Splash lemon juice
Coconut Whipped Cream:
- 15-ounce can full fat coconut milk, refrigerated at least 24 hours
- 3 tablespoons powdered sugar
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or coat it with cooking spray. Set aside.
- In a medium glass bowl, whisk together the egg and Greek yogurt until combined. Fold in the almond flour, baking powder and salt until combined.
- Use two spoons or a cooking scoop to drop 6 equal-sized mounds of the dough onto the prepared baking sheet. Bake 15-17 minutes or until lightly golden brown. Let slightly cool, then slice in half.
- While the biscuits bake, place the strawberries, sugar and lemon juice in a medium glass mixing bowl. Use the back of the fork to slightly mash the strawberries. Taste and adjust the sweetness, if desired. Place in the refrigerator to chill.
- Remove the lid from the chilled can of coconut milk. Spoon the coconut cream from the top of the can and place in a medium glass bowl. Save the liquid in the can of coconut milk for another use. Use a hand mixer to beat the coconut cream on high until fluffy, about 2-3 minutes. Add the powdered sugar and vanilla and beat until smooth. Taste and adjust the sweetness, if desired.
- Build the shortcakes by layering each biscuit bottom with strawberries and coconut whipped cream and top with the biscuit top. Serve immediately.
Notes
Substitution Tip: Try with blueberries, blackberries or raspberries.
Nutrition
- Serving Size: 1 shortcake
- Calories: 182
- Sugar: 18g
- Sodium: 195mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg
Keywords: shortcake, strawberry, strawberries, almond flour, whipped cream, dessert